Mini Chocolate Peanut Butter Whoopie Pies Recipe

"I was going to make the Turtle Cookies from this same 2010 issue of a Cook's Illustrated, but the whoopies were much less work and seemed more festive. The peanut butter filling was inspired by my local Foodtown market, which for some appalling reason doesn't have marshmallow Fluff—the base for the filling in the original recipe." —Liz Gutman, SE chocolate columnist

Directions

1.

For the Cakes: Preheat oven to 350°F. Line two baking sheets with parchment paper.

2.

Combine flour, cocoa, baking soda, and salt in medium bowl. Beat sugar and butter with electric mixer on medium-high till light and fluffy, about 4 minutes. Add egg and vanilla, and beat until incorporated. Reduce speed to low and alternate additions of flour mixture and buttermilk, mixing until fully incorporated after each addition.

For the Filling: Sift confectioner's sugar to get out any lumps. Beat cream cheese and butter with electric mixer on medium-high speed until fluffy, about 3 minutes. Add confectioner's sugar one cup at a time, beating thoroughly between each addition and scraping the bowl down often. Add the peanut butter and salt and beat on high until fluffy, 2-3 minutes.

6.

Spoon or pipe generous amount (about the size of a ping-pong ball) of filling onto half the cakes, then gently top with remaining cakes, pressing down gently to affix them. Can be refrigerated in an airtight container for up to three days.